Recipe - Alu Jhol
This is the alu sabzi to be had with poori or roti and the taste as was in KGP or Haryana railway station.
Boil a bunch (about 8 or 9) of potatoes. See picture below.
Then mash the potatoes with your fingers.
Grate tomatoes. Cut green chillies and ginger very fine. See picture below.
Heat half a cup of refined oil Fry jeera, hing powder. Then add grated tomatoes, green chili ginger. Keep frying for 3 to 4 minutes. Then add haldi powder, red chilli powder, 2 tsp coriander powder (and salt). Keep frying until oil starts separating from the masala on the sides.
Finally add the mashed potatoes and mix. Keep frying for another 3 to 4 minutes until alu soaks up the masala.
Add water to make the jhol. Let the water come to a boil. Rub Kasuri Methi in your hands and add and then mix. Cook for 5 more minutes in sim flame with the kadai covered.
While rubbing kasuri methi below.
The station jhol tarkari is ready.
Finally add the mashed potatoes and mix. Keep frying for another 3 to 4 minutes until alu soaks up the masala.
Add water to make the jhol. Let the water come to a boil. Rub Kasuri Methi in your hands and add and then mix. Cook for 5 more minutes in sim flame with the kadai covered.
While rubbing kasuri methi below.
The station jhol tarkari is ready.
Tukun provided me with an easier recipe for jhol.
Fry jeera, add turmeric powder, hing powder. Add dhania powder or dhania leaves and kasuri methi.
Add finely cut tomato, green chili, red chili powder. Add tomato and fry until oil seeps out. Then mash potato and add along with water, salt. After adding alu, fry for about 5 mins.
This recipe is simpler and easier and comes out better.
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